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SPICY GAZPACHO WITH SHRIMP

Over the years I have tried many gazpacho recipes, but they always seemed to be lacking zip and zing. So, I created this version that has plenty of refreshing yet spicy flavours. This is one gazpacho that makes you sit up and take notice. Or, as my husband remarks, "When you're eating, you're feeling!". Serve as a starter or light main course with crusty, grilled garlic bread. Don't forget the margaritas!

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Preparation

In a non-reactive stock pot, gently combine tomatoes, cucumber, peppers, green onions, onion, olive oil, beef broth, lemon and lime juices/zests, sherry vinegar, parsley and cilantro.
Place Worcestershire sauce, horseradish, garlic, jalapenos and cooked egg in blender and puree until smooth. Gently stir into vegetable mixture until well combined.
Working in batches, puree 1/3 of vegetable mixture in blender until smooth, then add to remaining vegetables in pot. Add V-8, Clamato juice and sugar, and stir gently to combine. Add salt a little at a time, stirring and tasting after each addition until satisfied. Add pepper and a few dashes of hot pepper sauce if desired. Add bread crumbs and stir just until they melt/dissolve into the soup. Lastly, add shrimp and stir gently to combine. Cover and chill in refrigerator 3-4 hours.
Ladle gazpacho into chilled bowls, mugs or large stemmed glasses. Garnish with a dollop of sour cream sprinkled with avocado and lemon/lime zest.
NOTE:
If a vegetarian gazpacho is preferred: Use only V-8 juice, substitute vegetable broth for beef broth, and omit both shrimp and horseradish.